Red cabbage roulade with game filling

Name: Red cabbage roulade with game filling
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 500 g Venison from the haunch; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 5-6 Tbsp Oil; 5 TABLESPOONS Marsala Wine; 75 g White bread; 2 Protein (size M); 1 (approx. 1 kg) small head red cabbage; 7-10 Tbsp ground nutmeg; 7-10 Tbsp Cinnamon powder; 1 package (400 g) Fresh pasta (refrigerated shelf); 100 g Chanterelles; 6 Stem(s) Thyme; 1 TABLESPOON clarified butter; 100 g Whipped cream; 200 ml Vegetable broth; 7-10 Tbsp Kitchen yarn; baking paper

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

500 g Venison from the haunch
7-10 Tbsp Salt
7-10 Tbsp Pepper
5-6 Tbsp Oil
5 TABLESPOONS Marsala Wine
75 g White bread
2 Protein (size M)
1 (approx. 1 kg) small head red cabbage
7-10 Tbsp ground nutmeg
7-10 Tbsp Cinnamon powder
1 package (400 g) Fresh pasta (refrigerated shelf)
100 g Chanterelles
6 Stem(s) Thyme
1 TABLESPOON clarified butter
100 g Whipped cream
200 ml Vegetable broth
7-10 Tbsp Kitchen yarn
baking paper

Directions

1
Wash the meat, dab dry and cut into fine cubes. Chill 350 g meat for about 40 minutes. Season 150 g meat with salt and pepper. Heat 1 tablespoon of oil in a frying pan. Fry the meat for 1-2 minutes, turning it over. Deglaze with 3 tbsp. Marsala. Remove from the heat and let it cool down
2
All necessary, removable parts of the mincer should also be placed in a cool place. Cut bread into small pieces. Beat the egg white until stiff and pour over the bread. Put the bread in a cool place for about 30 minutes.
3
Clean the red cabbage, cut out the stalk in a wedge shape. Boil water in a large pot. Add the cabbage. After about 5 minutes, remove the cabbage and cut off the outer leaves. Repeat the process and remove a total of 12 large leaves. (The rest of the cabbage can be used for other purposes.) Dab the leaves dry and cut the thick veins of the leaves flat
4
Assemble the mincer. Put the chilled meat and bread through the finest disc of the mincer. Season the mixture with salt, pepper, nutmeg and cinnamon. Divide the mixture into 12 portions. Spread 1 portion of minced meat on a cabbage leaf and place a few pieces of roasted meat on each. Roll up the roulade firmly and tie it up with kitchen string. Heat 2-3 tablespoons of oil in portions in a roaster. Fry the roulades in it all around. Place the roulades on a baking tray lined with baking paper and cook in a preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see manufacturer) for 15-20 minutes.
5
In the meantime, heat 2 tablespoons of oil in another pan and fry the potato noodles for 5-10 minutes, turning several times. Wash and clean the mushrooms thoroughly and drain well. Wash thyme, shake dry. Pluck leaves, except for something to garnish. Heat clarified butter in a pan. Fry the mushrooms for 2-3 minutes. Deglaze with 2 tablespoons of Marsala. Add cream and stock, bring to the boil and simmer at medium heat for about 5 minutes. Season to taste with salt and pepper. Arrange each 3 roulades, potato noodles and mushroom sauce on plates. Garnish with thyme
6
Waiting time approx. 30 minutes